Fried horse mackerel | Recipe transcription from Makanai Challenge!
A challenge to sprinkle! Time required : 60minutes
#French
#Meat dish
#Complimented rice
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#Over 10,000 views
パテドカンパーニュ｜Chef Ropia料理人の世界さんのレシピ書き起こし
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Ingredients
- Minced pork : 400g
- 鶏レバー : 200g
- 豚バラブロック : 100g
- 網脂 : 適量
- 玉ねぎ : 100g
- ニンニク : 1片
- ブランデー : 20ml
- 赤ワイン : 25ml
- 塩 : 7g
- (A) Pepper : 2g
- (A) Cumin : Appropriate amount
- (A) Oregano : 2g
- ローリエ : 適量
- 全卵 : 1個
Time required
80minutes
Procedure
-
1)
Do the preparations
00:28
Peel the onion and garlic.
Chop the onion and garlic.
Cut the pork belly block into 5mm pieces and chop finely.
Wipe the chicken liver with kitchen paper to remove any blood and sinew.
Cut the chicken liver into small pieces. -
2)
Make the meat mixture
05:40
Put the ground pork and chicken liver into a bowl and place over ice water (not included in the recipe).
Add salt and knead with your hands.
Add the pork belly block and knead.
Add (A) and knead.
Add the onion and mix.
Add whole eggs, brandy, and red wine and mix. -
3)
bake
07:42
Place netting on the mold.
Add 2 and cover with mesh.
Add bay leaves.
Close the lid.
Bake in a preheated oven at 170 degrees for 60 minutes.
Remove from heat and place in the refrigerator overnight. -
4)
仕上げる
09:02
型から取り出して切る。
お皿に盛って完成。
Point
・(A) For the oregano, use nutmeg, cinnamon, or whatever you like.
- Use your favorite brandy.
-If you want to remove the unpleasant odor from chicken liver, soak it in milk.
You can use the outer leaves of a cabbage instead of ointment.
- It will taste even better if you let it rest for 1-2 days after it is made.
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